Poblano Cream Cheese Empanadas (Marcela Valladolid) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
4 ounces cream cheese, at room temperature |
2 poblano chiles, charred, peeled, stemmed, seeded and cut into 1/2-inch cubes |
1 (1-pound) package frozen puff pastry, thawed |
flour, for dusting |
1 large egg, beaten |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray.
2. In a medium bowl, combine the cream cheese and poblanos until well incorporated. Season the filling with salt and pepper.
3. Unfold 1 sheet puff pastry on a lightly floured surface. Using a floured rolling pin, roll out to 1/4-inch thickness. Using a 5-inch diameter cutter, cut out 4 circles. Repeat with the remaining puff pastry sheet. Spoon 1 tablespoon cream cheese mixture in the center of each round. Brush the edge of each circle with egg wash and fold each empanada into a half moon. Crimp the edges with a fork.
4. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 30 minutes. Serve warm.
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